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#Lemon curd bakewell tart how to
#Lemon curd bakewell tart free

If you like you can skip the lemon zest and add a teaspoon of vanilla essence into the frangipane instead. The end result will be more like a traditional bakewell slice. Raspberry or strawberry jam are obvious choices.

The most obvious variation you can make to these lemon slices with almonds is to swap the lemon curd for a different kind of preserve.

The flaked almonds on the top of the cake will go lightly brown in the oven, so no pre-toasting necessary!.

Roughly spread the frangipane batter over the top of the lemon curd.

As always with a cake batter, don’t overmix. Just stir in the eggs, almonds and flour gradually.

To be honest, this step is pretty fool-proof.

This will minimize the risk of the slices sticking to the baking paper too much. Don’t spread it quite to the edges of the pastry.

You don’t need as much lemon curd as you think you might – only about 3 tablespoons.

My biggest tip for the lemon curd is… get a good store bought version to keep the cakes simple.

The lemon slices were still pretty good, but the pastry layer wasn’t crisp enough.

Try not to forget to pre-bake the pastry! I did this one time.

If this happens, just smooth the ‘bits’ out and press the pastry into the corners with your fingers.

Because the dough is quite soft and a little sticky, I find it sometimes breaks apart when you lift it to put it into the pan.

If it’s an especially warm day I sometimes pop it into the freezer instead.

So the pastry is easier to roll out, wrap in plastic wrap / clingflim and chill for around half an hour in the fridge.

You might need to add a tiny bit more flour so it isn’t ridiculously sticky.

Stir everything else in, then bring the pastry together with your hands.

Just enough to rub the butter into the flour until it resembles fine breadcrumbs. There are only 5 steps to making the pastry, one step to adding the lemon curd (just spread it on the pastry!) and 2 steps to making the frangipane. The hardest part of this lemon traybake recipe is making the pastry.

#Lemon curd bakewell tart how to

How to make lemon bakewell slices perfectly They get lightly toasted while in the oven, adding a subtle, tasty crunch. Sprinkle flaked almonds on the top of the cake before baking.

#Lemon curd bakewell tart free

But feel free to make your own if you are that way inclined (or happen to have a lemon tree in your garden!).įrangipane layer: A light cake layer that contains yet more lemon zest and some almond flour for a very delicious flavour and texture. Lemon curd: I use shop bought to keep this traybake as simple as possible. Icing sugar, lemon zest and an egg yolk make it a rich, shortbread-like pastry that’s sweet and delicious! Pastry: You only need 5 simple ingredients. You could say this is a triple lemon almond slice! About the ingredients Lemon curd’s used as the ‘jammy’ layer, and there’s lemon zest in both the sweet pastry and cake layers. This is a bakewell slice recipe with a lemony twist. Layer 3: frangipane cake with flaked almonds on top Two, it’s a very yummy traditional cake recipe with these 3 layers:

One, it’s closely associated with a pretty Derbyshire town called Bakewell. There are various versions of the exact origins of this tart. Growing up in central England, you couldn’t help but come across some version of a bakewell tart – one of a handful of very traditionally British desserts.